2 (3 oz.) pkg. raspberry Jello
2 c. hot water
1 c. sour cream
1 can jellied cranberry sauce
1 c. chopped pecans

Mix jellied cranberry sauce and 1 cup hot water in blender or mixer until liquid and smooth. Dissolve both packages of Jello in 1 cup of boiling water; add cranberry mixture and pecans to Jello. Put 1/2 mixture in an 8 inch square pan or dish and chill in freezer until firm. Spread sour cream on top then add remaining Jello mixture and chill.